Advertisements

Preparation

Heat oil in heavy large skillet over medium-low heat. Add onions, bell peppers and rosemary and sauté until onions and bell pepper are very tender, about 40 minutes. Mix in vinegar. Season to taste with salt and pepper. Serve hot, warm or at room temperature.

Menus & Tags

Tags:

Recent Reviews

I have also added any other peppers I may have that need to go. Pepperonchini with some of liquid from the jar at the
begining if I want it spicier. Also add
raisins and chopped olives towards the
end.

choicejoyce from Chicago /

Flag if Inappropriate

This is really divine. I slice onions and peppers superfine with a mandolin and cook them at the lowest heat possible for 1 hour. Twenty mins. before the end I add 1 medium pureed garlic clove, a bit of dry rosemary and some salt. At the very end I add 2 Tbs balsamic instead of one. Great with lamb!

A Cook from Mexico /

Flag if Inappropriate

I made this recipe substituting sliced summer squash for one of the peppers and then tossed it with pasta and cubed fresh mozzarella to make a meal. Delicious! Our whole family loved it.

schatfield from ohio /

Flag if Inappropriate

Followed this closely, and the result
was exactly what I'd intended, like the
peperonata I've had at Sicilian
restaurants. Delicious as an appetizer
served on crostini. I garnished it with
shredded fresh basil leaves.

fdinolfo from San Miguel de Allende, Mexico /

Flag if Inappropriate

Mmmmmm. Served at a dinner party with salami, cheeses and olives. Followed recipe as written with the exception of more balsamic.